How to Make Ravioli Lasagna with Tuttorosso Tomatoes
Rate
(1)
Recipe

Details

Prep time 3hrs
Cook time 1hr 10mins
Serves or Makes: 12

Recipe

  • 5 cups Homemade Marinara Sauce, (method below)
  • 2 (15 ounce) containers whole milk ricotta cheese
  • 4 cups shredded part skim mozzarella cheese, divided
  • 1 cup grated parmesan cheese, divided
  • 2 eggs
  • 2 teaspoons finely chopped fresh basil, plus more whole leaves for garnish
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 6 (12 ounce) bags frozen meat or cheese raviolis, (60 large raviolis)
  • 2 teaspoons chopped fresh parsley, for garnishing and serving

Homemade Marinara Sauce (Makes 9 Cups)

  • 3 tablespoons extra virgin olive oil, divided
  • 1/ 2 sweet onion, finely chopped
  • 5 garlic cloves, very thinly sliced
  • 1 6 ounce can Tuttorosso Tomato Paste
  • 2 28 ounce cans Tuttorosso Tomato Sauce
  • 3 15 ounce cans Tuttorosso Crushed Tomatoes
  • 1/ 2 cup roughly chopped fresh parsley
  • 1/ 2 cup roughly chopped fresh basil
  • 1-2 tablespoons cane sugar
  • 1/ 4 whole milk, or oat milk
  • 1/ 4 cup freshly grated parmesan cheese
  • 3-inch piece parmesan cheese rind

Homemade Marinara Sauce

Method

  • Step 1

    Heat 2 tablespoons olive oil in a large pot over low heat. Add onion. Season with salt and pepper. Sauté until translucent, 7-8 minutes. Add garlic. Stir until fragrant, about one more minute.

  • Step 2

    Add Tuttorosso Tomato Paste, Tuttorosso Tomato Sauce, Tuttorosso Crushed Tomatoes parsley, basil, sugar. Season again with salt and pepper to taste. Stir to combine. Simmer over low heat with lid tilted for one hour, stirring frequently throughout.

  • Step 3

    Incorporate milk, parmesan cheese, and rind. Season with salt and pepper again to taste if desired. Continue to simmer over low heat, lid tilted, 1.5 hours, stirring frequently.

  • Step 4

    Remove sauce from heat. Remove rind. Place aside.

Ravioli Lasagna

Method

  • Step 1

    Add ricotta cheese, 2 cups mozzarella cheese, ½ cup parmesan cheese, eggs, basil, garlic powder, and salt to a mixer or large bowl. Mix on low-medium speed or stir well to combine.

  • Step 2

    Spread a thin layer of marinara sauce, about ½ cup, to lightly cover the bottom of a 9” x 13” x 2” casserole dish.

  • Step 3

    Arrange 20 frozen raviolis in rows to form a single layer. Top with 1 ½ cups of the cheese mixture. Top with 1 ½ cups marinara sauce. Repeat layering process twice more, finishing with marinara sauce layer. Sprinkle remaining 2 cups mozzarella cheese and ½ cup parmesan cheese on top.

  • Step 4

    Tent dish loosely with aluminum foil so that it won’t stick to the melting cheese. Bake 25 minutes. Uncover and bake for 45 more minutes, until edges are bubbling and center is hot and dense. Allow to rest and set 10-15 minutes before slicing. Garnish with chopped parsley and basil leaves. Slice and serve warm with leftover sauce on the side. Store leftover marinara sauce in an airtight container for up to one week in the refrigerator or 6 months in the freezer.